The sensory thrills of fine cuisine have long compelled Chef Laurent Tourondel whose youth was spent scooping snails out of their butter-soaked shells and coaxing rich flavor out of cocottes of braised rabbit. The relentless ennui with which he greeted his other studies left a single alternative for the burgeoning chef—a four year program at Saint Vincent Ecole de Cuisine in Montlucon, France where he earned a “d’Aptitude Professionnelle de Cuisinier.” This would serve as the foundation for a career that would usher Tourondel through some of the world’s most esteemed kitchens and into the good graces of the New York dining community.

Beginning as chef to the Admiral in the French Navy, Tourondel’s early training is marked by its French classicism. In New York, he worked under Bruno Tison at Restaurant Beau Geste before returning to France for a post at Restaurant Ledoyen under Jacques Maximin. He labored at the three-star Michelin Relais & Chateau Troisgros, a mission which ultimately led to his post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City. A stage with Joël Robuchon and a lauded stint as Executive Chef at Palace Court Restaurant at the World Famous Caesar’s Palace Hotel & Casino would pave the way for Tourondel’s triumphant return to New York City.

At Cello, that elegant, old world townhouse on the Upper East Side, he amassed a series of stellar accolades, propelling the veteran chef into the public eye. When the restaurant closed its doors, Tourondel took the time to travel through South America, Asia and Africa, a trip that would be fundamental in the further development of his unique methodology.

Tourondel returned to the states to open a modern American Steakhouse: BLT Steak. The accolades followed – two stars in The New York Times, three stars in Crain’s—and the BLT brand began to take shape. 2005 saw the opening of Tourondel’s BLT Fish, a combination New England fish shack and formal dining experience, which earned a prestigious three star review from The New York Times. That same year, downtown diners delighted in the opening of BLT Prime, an expanded version of his uptown gem that celebrates a variety of meats and cuts based on a traditional steakhouse menu.

Tourondel has accomplished beautifully a nearly impossible task—the seamless integration of haute French sensibilities into the hearty constituents of American cuisine. Indeed he has explored American food with the probing curiosity of a true chef, one who understands and appreciates the innate charms of quality ingredients and how they will respond to his classic techniques. The result, and indeed the success of the expanding BLT concept, speaks for itself.

Tourondel’s successful interpretations of American steak and fish houses have spawned a number of satellite projects including BLT Burger, which opened in New York City in 2006. Lively and casual, it features a variety of burgers, shakes and sides. BLT Burger is scheduled to open at The Mirage in Las Vegas in spring 2008. BLT Steak outposts in Washington, D.C., Puerto Rico and Dallas have brought the inimitable flavors of the BLT name to new communities of diners.

Tourondel opened BLT Market at The Ritz-Carlton New York, Central Park in August 2007. BLT Market focuses on fresh, seasonal ingredients available in farmers’ markets, paying particular attention to unusual, wild and locally grown items. Seasonal fish, meat and cheese are sourced from local producers. The menu rotates monthly, and blackboard specials are updated weekly with first-of-the-season produce.

In October 2007, Bon Appétit magazine named Tourondel Restaurateur of the Year. This most recent accolade affirms his place among the top in the culinary world, while further solidifying his acclaimed BLT restaurants as some of the nation’s best.


With the passion and skill of a French-trained chef, and the sensibility and style of a metropolitan restaurateur Laurent Tourondel has successfully infiltrated the rarified world of New York restaurants and the national dining landscape, much to the delight of critics and diners alike.

David Malbequi crossed the Atlantic with an almost inborn sense of gastronomy in tow. Malbequi has lent his signature French sensibility to some of the most esteemed international kitchens, and now holds the position of chef de cuisine at Laurent Tourondel’s latest restaurant, BLT Market at The Ritz-Carlton New York, Central Park.

Malbequi left his native Paris at the age of fifteen to study in Gascony, a region known for its douceur de vivre or "sweetness of life", a sentiment best demonstrated in its food- the area is considered the epicenter of foie gras and Armagnac brandy production. He entered a three-year program that allowed him to study while also maintaining an apprenticeship at Chateau de Lalande. This led to a stint at the Michelin starred, La Tante Claire in London, where he worked as commis de cuisine poisson under Chef Pierre Koffmann.

Malbequi’s interest in the culinary arts followed him to military service, where he served as chef to the officers. Upon completion of his service, Malbequi moved to Normandy to learn the nuances of fish. He worked as demi-chef de partie at Les Pres d’Eugenie, Michel Guérard’s three Michelin star restaurant before joining the kitchen as chef de partie at another fêted eatery, Richard Coutanceau in La Rochelle.

Equipped with an extensive resume and a highly developed appreciation and understanding of food, Malbequi prepared to enter the New York restaurant arena. He started as a line cook at Daniel and managed to work his way through all of the stations in the four-star kitchen between 1999 and 2001. He returned to Europe for a brief post as chef de partie at Beau Rivage Palace in Switzerland before signing on as Daniel’s Banquet Chef in 2002.

His work with Tourondel began in February 2005 and would prove to be a successful union between two creative and diverse chefs. As Tourondel’s sous chef at BLT Steak in New York, Malbequi was part of the team that earned the restaurant sterling accolades - The New York Times bestowed two stars and described the French inspired steakhouse as “shockingly good” while Esquire Magazine named it one of their “Best New Restaurants.” He has lent a hand in opening multiple BLT concepts and has represented Tourondel at a variety of international food events including the World Gourmet Summit in Singapore.

BLT Market in The Ritz-Carlton New York, Central Park features impeccable fresh ingredients, served only at their peak, prepared with classic French technique and a signature blackboard menu highlighting the freshest picks of the week. “I’ve looked forward to this opportunity for a long time,” says Malbequi. “I’m very excited that it’s finally taken shape.”

Chef Malbequi has traveled extensively throughout Europe, Brazil and Thailand. He can be found exploring the New York City’s finest restaurants when not sharpening his chef’s knife at BLT Market.